Peas, Prosciutto and Fresh Herbs
|Fresh peas/8 ounce tiny frozen peas, defrosted||1 Pound, Defrosted (Unshelled Weight, 500 Gram)|
|Dried pasta||1 Pound (500 Gram)|
|Butter||3 Ounce (90 Gram)|
|Prosciutto slices||4 Ounce, cut into short, fine strips, about 1 inch long and 1/4 inch wide (125 Gram)|
|Black pepper||To Taste|
|Freshly grated parmesan||6 Tablespoon|
|Finely chopped fresh mint/Finely chopped basil / flat-leaf parsley||2 Tablespoon|
|Freshly grated parmesan||3 Tablespoon (Additional Required For Serving)|
If using fresh peas, cook in boiling, salted water until just tender, 5-8 minutes.
Cook pasta in a large pot of boiling, salted water, until firm to the bite.
While pasta is cooking, melt butter in a large frying pan.
Add peas and prosciutto and cook, stirring constantly over medium heat, until hot through, 2 minutes.
Add salt and pepper to taste.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with parmesan and your chosen herb, if using, to the hot sauce.
Toss well to coat, adding reserved water as needed.
Serve immediately with additional parmesan.